Lemon Chicken Hunan Style

Hunan Province is the home of the sweet and sour sauce.

3 large chicken breasts, boned and
    skinned, cut in half
1/4 cup flour
1 egg
1/4 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon soy sauce

Mix flour, egg, baking soda, cornstarch, oil, salt and soy sauce. Dip chicken into batter and fry until golden. Drain. Cut chicken crosswise into 1/2-inch slices. Arrange on a heated platter. Keep warm. Pour Lemon Sauce over and garnish with lemon slices.

Lemon Sauce:
1/2 cup water
1/2 teaspoon lemon zest
1/4 cup lemon juice
1/4 cup honey
1 tablespoon catsup
1/2 teaspoon chicken bouillon
1/2 teaspoon salt
1 clove garlic, minced
1 tablespoon cornstarch
1 tablespoon cold water

Heat water, lemon zest, lemon juice, honey, catsup, chicken bouillon, salt and garlic to boiling. Mix cornstarch and water and stir in. Cook and stir for 30 seconds or until thickened.